These past few days Mike has been ill with the flu, Which means, I get to eat what I like. And I like butternut squash and arugula.
Winter Harvest Salad
roasted butternut squash–roasted with olive oil and sea salt
cooked puy lentils (i buy mine at trader joes)
roasted and salted almonds–chopped
Yogurt Date Dressing
2 pitted dates soaked in boiling water-just to cover
2 Tbs plain non-fat greek yogurt
1 Tbs cider vinegar
splash balsamic vinegar
2-3 Tbs olive oil
4 roasted garlic cloves
(i roast a head of garlic along with the butternut squash)
1 tsp or more of lemon juice
For the Dressing
Place all ingredients, including water from dates, in a blender and whirl until smooth. You may need more or less olive oil…depending on your specific taste. Add salt and pepper to taste. Use to dress salad.